Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands well. Rinse your baby spinach, coriander and chives thoroughly and drain on paper towel.

Mariella's Tip

Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavour and is naturally gluten-free.

Step 1 - Greens Millet

Cook millet in another medium saucepan along with your beef stock and just enough water to cover for 12-15 minutes until just about tender - should have a couscous like mouth-feel. Top up with water if not done in prescribed cooking time. Once done drain through a colander if need be and season with salt and pepper. Once your water in your medium saucepan has come to the boil, cook your peas for 2-3 minutes, drain through a colander and mix along with your cooked millet and baby spinach.

Step 2 - Pan Seared Steak

Season your sirloin steaks with salt and pepper. Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is hot, fry your steaks for 2-3 minutes on each side or cooked to your desired doneness. This could be more or less than the prescribed time. Be sure to start with a really hot pan though.

Step 3 - Mystical Chimichurri

Mix your DailyDish Spice Mix, chopped coriander and chives along with your red wine vinegar adding double the volume in olive oil, then tasting and seasoning with salt and pepper.

To Serve

Divide your greens millet amongst your servings, top with your pan seared steak, mystical chimichurri and dollops of chunky cottage cheese.